This post is in honor of my uncles wonderful mother who has sadly passed recently. She was a very kind lady and will be missed by many! I received this recipe from my aunt and the only way to describe it is “thanksgiving in a bowl!” RJ and I both thought this was the best way to explain these amazing flavors.
This dish is super easy to make, and cheap! It is also a very quick meal, under 30 minutes! Let’s get started 🙂
Prepare the stuffing per box or your homemade version recipe. Mix the soups and the broth until smooth.
Spread half the soup mixture on bottom of a 9×13 glass dish, add the shredded chicken then top with the stuffing. Pour remaining soup mixture over top. Bake covered for 30 minutes at 350 and uncover for an additonal 15 minutes.
If you want to add the Panko crumbs on top, the last 15 minutes, mix a cup of panko crumbs and a drizzle of olive oil, sprinkle salt and pepper as well. Once mixed, sprinkle evenly over top of the dish and place back in the oven. To get the crusty browned top, but the oven on high broil and turn the dish every few minutes until the panko crumbs are brown.
What you’ll need:
Meat from a rotisserie chicken (I used Lemon Pepper)
One box of stove top stuffiing prepared
One can cream celery (98% fat free)
One can cream of mushroom (98% fat free)
One cup chicken broth (lower sodium)
1/2 cup sour cream (low fat or fat free)
For the panko topping:
1 cup of Panko crumbs
drizzle of olive oil
salt & pepper